zoom Pearl barley & kale broth

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pearl barley & kale broth

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pearl barley & kale broth

    During the long winter months, a wholesome broth is just what you need to warm you from head to toe.  

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    1 large onion, finely chopped
    2 medium carrots, diced
    77g pack Cooks’ Ingredients Diced Pancetta
    2 cloves garlic, finely chopped
    1 sprig fresh rosemary, leaves finely chopped
    Pinch of chilli flakes
    1.2 litres vegetable stock
    100g pearl barley
    250g bag essential Waitrose Kale, finely chopped
    Extra virgin olive oil and finely grated Parmigiano Reggiano, to serve 

    Method

    1. Heat the olive oil in a medium saucepan and cook the onion and carrot gently for about 6 minutes. Add the pancetta and continue to cook for a further 4 minutes.

    2. Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Simmer gently, covered, for 45 minutes until the pearl barley is tender.

    3. Stir in the kale and let it wilt down, then continue to cook for 5 minutes. Ladle into bowl and top with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    For a Spanish flavour, try swapping the pancetta for diced chorizo.  

    Comments

    Average user rating

    5 stars

    Glossary